Hullet millet

Veggies

I remember having Corned Beef a lot growing up, and enjoying it! I still don’t know why my Mother stopped making it, but I digress…

What Makes it Blue?

This recipe gets its name from the Blueberry vinegar used in the glaze.

Preparing the Brisket

Coat your brisket with olive oil and salt.

In a pan preheated to high heat, sear your brisket on all sides to a deep, beautiful caramelization.

Deglaze with the Blueberry vinegar and reduce the heat to medium.

Add the remaining spices, cover the pan and braise the brisket on low heat for about 2 hours or until it is tender. (You may need to add water or stock while you wait.)

Once the brisket is tender, set it aside to rest and reserve your braising liquid.

Reduce the braising liquid to smooth glaze.

Preparing the veggies

Slice the stem off the patty squash, quarter it, and set aside.

Cut your beans on a bias and set aside.

Slice the jalapeno thin, with the seeds i.

Mince your garlic fine.

Making the Millet

Bring your water to a boil in a small saucepot.

Stir in the millet grains and reduce the heat to medium.

Cook until the hullet opens up (Kind of looks like popcorn!), this should take about 15 to 20 minutes.

Cooking the veggies

Preheat a saute pan to high heat.

Coat your pan with the olive oil.

Add your cut veggies and garlic, constantly stirring with a spoon or spatula.

Saute until the beans or bright green but still have a nice crunchy texture.

You can add a little water to steam the veggies and speed thing up…if your garlic is starting to burn…

Quick tips

What if I don’t have the time to cook

Sometimes we just don’t have the time for cooking ahead, but no worries! If you have a Slow Cooker, then you’re set! Everything is measured to T as always, Just add 2 cups of water along with the rest of the recipes ingredients. Set your slow cooker for 4 to 6 hours and just reduce the glaze when you get home! Follow the same instructions for the millet and veggies and dinner is served!

What if I want to make this for a huge party or family dinner?

That’s easy if you have a beautiful cast iron or enameled Dutch Oven! If you have 6 to 8 people, I would suggest searing the brisket in a separate pan and stacking the brisket in the Dutch oven.
Deglaze the searing pan with stock and vinegar and pour the braising liquid over the seared brisket.
Braise at 300F(149C) for 2 hours

How about 50 to 100 people?

I can help you with that too! A broiling pan or sheet pan with a roasting rack can save a lot of time searing one by one. Preheat your oven to full heat (be warned! it might get smoky if your oven isn’t clean). Coat the briskets with olive oil and season with salt. Place the brisket on an oiled roasting rack making sure they are not too close together; otherwise you won’t get the color, and it will begin to steam and you will be pissed. NOTED!

While the brisket is browning, get your 4-inch hotel pan ready. After your brisket has browned for 15 to 20 minutes, line it up in hotels pans, reserving the drippings from the roasting pans. Combine the brisket drippings with stock and vinegar in a large saucepot and bring to a boil. Adding the braising liquid while it’s hot saves you an about and hour of braising time! Cover your pan with a lid or a layer of parchment paper and aluminum foil and braise on low to medium heat for 2 hours.
Cook millet and veggies using the same instructions as the single serving above.
To hold the brisket in a hot box or steam table, break it down into 2 2 inch hotel pans, pour the braising liquid over the top, and cover tightly.

What if I don’t have blueberry vinegar?

That’s totally fine! You can use apple cider vinegar, champagne, or white wine

What if I want to make it really blue?

You can just add fresh blueberry’s, well it’s kinda going to be more of a purple, haha!